Summer potato salad
Traditional potato salads are dressed with mayonnaise, sour cream and mustard, often with sausages, sausages or fried bacon. All this is undoubtedly delicious, but not suitable for summer. Summer potato salad is different: crunchy almonds, buttery avocado and lemon juice dressing. And a cloud of watercress.
Ingredients
Servings 5- 500 g new potatoes
- juice of 0.5 lemon
- 100 g whole blanched almonds
- 2 ripe avocados
- olive oil - 3 tbsp. l.
- 100 g watercress
Cooking
Step 1
Boil potatoes, cool.
Step 2
Toast the almonds in a dry skillet for 3-4 minutes, stirring regularly. Turn off the heat and set the pan aside.
Step 3
Whisk olive oil with lemon juice and a little salt and pepper. Cut each warm potato into 3-4 pieces, then toss the potatoes with the dressing.
Step 4
Cut the avocado in half and remove the pits. Cut each half in half again and remove the skin. Cut the avocado lengthwise into thick slices.
Step 5
Toss the avocado, almonds, and watercress into the potatoes to coat everything evenly with the dressing. Serve immediately before the watercress wilts.